Discover the simplicity of Delia Smith’s Beetroot Soup, a blend raw beets, red onion, celery, vegetable broth, and dill. With just 30 minutes of roasting and 5 minutes of cooking, this recipe yields a delightful dish serving four. Uncover the essence of easy, flavorful homemade soup.
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💜 Why You’ll Love This Beetroot Soup Recipe:
- Nutrient-rich: Packed with vitamins and minerals from fresh beets.
- Quick and Easy: Ready in just 40 minutes, perfect for a speedy and nutritious meal.
- Versatile: Serve hot or cold, making it suitable for any season.
- Garnish Options: Customize with yogurt and sprigs of dill for added texture and freshness.
❓ What Is Delia Smith’s Beetroot Soup Recipe?
Delia Smith Beetroot Soup is a delectable blend of roasted beets, red onion, celery, and dill, creating a rich and satisfying dish. The vegetable stock enhances the flavors, making it a wholesome and hearty soup.
🧅 Delia Smith Beetroot Soup Ingredients
- 17 oz (500g) raw beets (approx 4 beetroots)
- 2 tablespoons oil divided
- 1 red onion chopped
- 1 stick of celery chopped
- 4 ¼ cups (750ml) vegetable stock/broth (low sodium is best)
- 2 tablespoons dill chopped
- Salt and pepper
To Garnish
- Sprigs of dill
- Yogurt or dairy free yogurt
🥣 How To Make Delia Smith Beetroot Soup
- Warm the oven up to 400°F/200°C. Cut off the ends of the beets, wash them, and then cut them into small pieces. Put them on a baking sheet and drizzle half of the oil over them. Stir to coat. If they aren’t done yet, roast them for 30 minutes or until they turn dark.
- In the meantime, heat the big pan with the last tablespoon of oil. After you add the onion and celery, stir them around a lot for 5 minutes, until they are soft but not cooked.
- Salt and pepper the beets and stock/broth, then add them and mix them in. Bring to a boil, then lower the heat and let it cook for 5 minutes.
- Put in the chopped dill and blend the soup with a hand blender or carefully put it in a blender and whiz it.
💭 Recipe Tips
- Roasting Perfection: Ensure beets are dark and tender after 30 minutes in the oven.
- Balanced Flavors: Add more salt and pepper to taste to make the soup just right.
- Smooth Texture: To get a creamy texture, use a hand blender or a regular blender.
🥪 What To Serve With Beetroot Soup?
You can serve Beetroot Soup with Crusty Bread, Grilled Cheese Sandwich, Herb Focaccia, Avocado Toast, Roasted Vegetables, Cucumber Slices, and Chickpea Salad.
🎚 How To Store Leftovers Beetroot Soup?
- In the fridge: Store leftover beetroot Soup in an airtight container for up to 3 days.
- In the freezer: Freeze leftover beetroot Soup for up to 3 months in a container.
🥵How To Reheat Leftovers Beetroot Soup?
- In the oven: Place Leftovers Beetroot Soup in an oven-safe dish, covered and heat for 15-20 minutes at 350°F.
- In the microwave: Put Leftovers Beetroot Soup in a microwave-safe container, cover with a microwave-safe lid and heat for 1 minute.
- On the stove: Transfer Leftovers Beetroot Soup to a saucepan and heat for 1 minute, stirring occasionally.
FAQ’S
Can I Use Chicken Broth Instead Of Vegetable Stock For The Soup?
Yes, you can use chicken broth instead of vegetable stock for beetroot soup.
How Can I Adjust The Thickness Of The Soup?
To adjust the thickness of the soup, you can add more stock broth if you want it thinner or let it simmer longer to thicken. Adjust according to your preference.
How Can I Reduce The Earthy Flavor Of Beets In The Soup?
To reduce the earthy flavor of beets, try adding a bit of citrus juice (like lemon) or a touch of vinegar during cooking. This can help balance and mellow the earthy taste.
How Can I Make This Soup Spicy?
To make the soup spicy, consider adding a pinch of chili flakes or a dash of your preferred hot sauce. Adjust the amount based on your spice preference.
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Delia Smith Beetroot Soup Nutrition Fact
- Calories: 139kcal
- Carbohydrates: 15g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 1g
- Sodium: 819mg
- Potassium: 432mg
- Fiber: 4g
- Sugar: 10g
- Calcium: 26mg
- Iron: 1mg
Delia Smith Beetroot Soup
Description
Discover the simplicity of Delia Smith’s Beetroot Soup, a blend raw beets, red onion, celery, vegetable broth, and dill. With just 30 minutes of roasting and 5 minutes of cooking, this recipe yields a delightful dish serving four. Uncover the essence of easy, flavorful homemade soup.
Ingredients
To Garnish
Instructions
- In the meantime, heat the big pan with the last tablespoon of oil. After you add the onion and celery, stir them around a lot for 5 minutes, until they are soft but not cooked.
- Salt and pepper the beets and stock/broth, then add them and mix them in. Bring to a boil, then lower the heat and let it cook for 5 minutes.
- Put in the chopped dill and blend the soup with a hand blender or carefully put it in a blender and whiz it.
Notes
- Roasting Perfection: Ensure beets are dark and tender after 30 minutes in the oven.
Balanced Flavors: Add more salt and pepper to taste to make the soup just right.
Smooth Texture: To get a creamy texture, use a hand blender or a regular blender.